Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 24 oysters in the half shell, removed from shells
- 1 avocado, halved, sliced
- 12 brioche slider buns, split
- 1 egg, lightly whisked
- 3/4 cup panko breadcrumbs
- 1 sweet crunch lettuce, leaves separated
- 1L vegetable oil (to deep-fry)
- 1/2 cup parsley, dill & tarragon seafood sauce (to serve)
Method
Step 1 of 3
Pat dry oysters with paper towel. Dip in egg then roll in breadcrumbs, pressing gently to coat. Place on a plate. Fill buns with lettuce and avocado.
Step 2 of 3
Heat the oil in a heavy-based saucepan or frying pan over medium heat (to test when oil is ready, breadcrumbs should turn golden in 15 seconds). Using a slotted spoon, lower the oysters into the oil, in 4 batches, and cook for 1–2 minutes until golden. Transfer to paper towel to drain. Ensure oil has returned to correct temperature between batches.
Step 3 of 3
Add 2 oysters to each roll. Season to taste. Serve with mayonnaise.
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